![[Superquick] NZ Paprika Pork Steak & Green Bean Couscous](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1036_W37_NZ_R23176-2_Main_high-be921464.jpg)
[Superquick] NZ Paprika Pork Steak & Green Bean Couscous
with Creamy Pesto Dressing & Roasted Almonds
- Wheat
- Gluten
- Soy
- Almond
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Our savoury paprika blend brings bold flavours to pork steaks with a drizzle of our creamy pesto dressing and a sprinkle of roasted almonds for crunch. Green beans, tomato and salad leaves are tossed through fluffy couscous for a light but satiating base. Pulled together in just 15 minutes, dinner will be on the table before you know it!
Ingredients
1 packet
Green beans
1 packet
Couscous
(Contains: Wheat, Gluten; )
300 g
Pork Loin Steaks
1 packet
Rocket leaves
1 sachet
Chicken-Style Stock Powder
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
Snacking Tomatoes
1 packet
Flaked Almonds
(Contains: Almond; )
Not included in your delivery
1 drizzle
olive oil
¾ cup
Boiling water
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Cooking Steps
• In a medium bowl, combine paprika spice blend, a pinch of salt and a drizzle of olive oil. Add pork loin steaks, turning to coat. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, boil the kettle. In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• While couscous is cooking, trim green beans. Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain green beans, then return to the bowl and cover to keep warm. • Halve cherry tomatoes • Once couscous is done, add cherry tomatoes, green beans, rocket, a drizzle of vinegar and olive oil, tossing to combine. Season to taste.
• Slice pork. • Divide green bean couscous salad between bowls. • Top with paprika pork steak and drizzle over creamy pesto dressing. Garnish with flaked almonds. Enjoy!
